Student Name:_____________________ Student Number:_________________

NAME OF THE RECIPE (Recipe title): fried cabbage

Recipe category
Portion 70g Vegetable
size

Updated
Recipe Yield
No of
portions:600
checklist of utensils/equipments

Amount Ingredient Procedure Time Equipment and Utensils per

g/ml Min Action
sec Type and quantity Measure

70kg cabbage Remove and

discard outer
leaves and
wash
thoroughly in
cold water.
Shred into thin
slices.
1.4kg Butter Add in pan and 15-
3.1kg Onion let melt in pan. 20min
Sautee in
butter.
Add cabbage
and sauté.
44g Black pepper Add to pan and
660g Salt continue
sautéing until
cooked.
Serve

SMU 1
: Department of Human Nutrition & Dietetics Paper 1/1
SMU 2
: Department of Human Nutrition & Dietetics Paper 1/1